Asian Noodles with Not-So-Spicy Peanut Sauce

Since today is the final installation of my Back-to-School Bootcamp adventure, it’s high time I turned my attention to the subject of supper. This recipe for Asian-Style Noodles with Peanut Sauce is exactly the sort meal we all need on a busy weekday. It’s an entry-level easy dish to make with a sauce that comes together in mere minutes. The flavors are a bit of an umami-bomb — a combination of peanut butter, soy sauce, rice vinegar, and sriracha. Everything gets tossed with whatever whole grain noodles you prefer along with your favorite raw, crunchy vegetables. It can be eaten warm, cold, or room temp. And leftovers can be sent the next day in a lunch box. You can even throw it in a blender, add kale, and drink it for breakfast (okay, went a little far with this last one, but you get the idea). It’s versatile!

Instructions

Bring a big pot of salted water to a boil over high heat. Add the spaghetti and cook al dente according to package directions.

While the pasta cooks, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, water, and sriracha until creamy and smooth. Set aside.

Dice the vegetables and set aside.

Once the pasta is done, drain and rinse under cold water to stop the cooking process. Shake well and transfer to the bowl with the peanut sauce. Toss the spaghetti with the sauce until evenly coated. Add the vegetables and scallions and toss again. Serve immediately. If the pasta gets sticky as it sits, add another tablespoon or two of water (or a splash of sesame oil if you have it) to thin the sauce.